English Berry Trifle

Located somewhere out on the 'net for ZWT6. This is pretty served in a clear glass bowl. Cooking time is cooling time for both the custard and the finished dish!!

• Ready In: 7 hrs 30 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup granulated sugar
• 3  tablespoons cornstarch
• 1⁄4 teaspoon salt
• 3  cups milk
• 3  egg yolks, beaten
• 3  tablespoons butter or 3  tablespoons margarine
• 2  teaspoons vanilla extract
• 1  teaspoon  almond extract
• 1 (3 ounce) package ladyfingers
• 2  tablespoons sherry wine
• 2  cups  sliced strawberries (or both) or 2  cups raspberries (or both)
• 1  cup  chilled  whipping cream
• 2  tablespoons granulated sugar
• 2  tablespoons  toasted  slivered almonds

Directions

1. Mix 1/2 cup sugar, the cornstarch and salt in saucepan; gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, vanilla extract and almond extract. Cover and refrigerate at least 3 hours.
2. Split ladyfingers lengthwise into halves. Layer half of the ladyfingers, cut sides up, in 2-quart glass serving bowl. Sprinkle with 1 tablespoon of the sherry. Layer half of the strawberries and half of the cold egg yolks mixture over ladyfingers; repeat. Cover and refrigerate at least 4 hours but no longer than 8 hours.
3. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. Sprinkle with almonds.